To me, Chazuke is one of the late-night-meal-style dishes. With a bowl of rice, add some salty pickled vegetables and pour some green tea in. Rice with green tea? Yes, As the name explains, “Cha” means green tea and “zuke” generally means to soak. Having rice with lots of soup may sound like Zou-sui/Japanese rice porridge but it doesn’t require cooking in a pot. Back when I was a student, I often had this… After a part time job, got home late. If there’s no meal left I would just quickly make this dish… I’d had staff meal at the work but for teenagers, it’s never enough, always had to put something in my stomach… Nutritious speaking, It may not that ideal meal. But if you could simply change the ingredients this can also become healthy meal! This time I used saka-mushi chicken breast as a main ingredient. It turn out to be much satisfying dish! For those who are not a big fan of chicken breast, you may want to try this succulent, heart warming Japanese late-night-meal-style dish!!
[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
4 strips Chicken filet
2 tbs Sake
1/2 tsp salt
2 tsp Soba tsuyu
2 tsp Green onion,chopped
2 Pickled plums, pit removed and chopped.
2 bowls Steamed rice
2~3 Senbei/Japanese rice crackers
2 pinches Nori, shredded
[ Directions ]
1. I bought one pack of chicken filet also known as “Sasami” It has very tender texture and contents minimum fat. it’s very suitable to go with light soy sauce based soup.
2. This particular part of chicken has a tendon running in the middle. You may want to discard this part so you can fully enjoy the tender texture. To expose it, you can cut right underneath the tendon by using a petty knife.
3. and then flip the meat with tendon facing down. Hold on to one end of tendon and pull as you are moving the knife back and forth to strip off the tendon.
4. Now you have Sasami-chicken with no tendon!
5. Prepare “Saka-shio” it’s the mixture of sake and salt. Simply add salt into sake and mix well.
6. Drizzle the saka-shio to the chicken and marinate for 5 minutes or so.
7. How you cook is very much up to you. This time I used microwave. Cover with wrap and cook for 2~3minutes or till every piece turns white.
8. Add about 500ml water into a pot and add all the juice came out from the chicken when steaming.
9. For seasoning, add soba tsuyu.
10. Shred the chicken with forks.
11. For the garnish, I chose senbei/Japanese rice crackers.
12. You can simply crumble into small pieces.
13. And you can also add chopped pickled plum and green onion along with Nori,white sesame.
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